While scavenging for squash and chiles yesterday in the garden, I noticed our nasturtiums. They grow in clumps wherever there’s water. No one plants them–they just sprout, starting in spring and carrying through most of the summer. I picked some, big spicy leaves and peppery bright flowers both.

Tossed with some baby lettuces I had in the fridge and a light rice-wine-vinegar dressing, they made a wonderful salad. Now I’ll have to restrain myself when walking by their pretty beds. I could really eat them all.

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Westphoria explores the innovations and lifestyle trends of the 13 Western states, covering food, drink, design, arts and culture, and the dreamers who live here. To contact the editor, westphoria@sunset.com